Greek Feta Dip/Spread (Winner:Foodday Top 12 For 1996) Recipe
Servings: 1
Ingredients
- 6 Tbsp. Red bell pepper, minced
- 6 Tbsp. Green bell pepper, minced
- 1/3 c. Kalamata olives, pitted and minced *
- 2 x Cloves garlic, up to 3, minced
- 1/4 c. Onion, minced
- 1 tsp Fresh oregano
- 8 ounce Feta cheese**, crumbled (1 c.)
- 8 ounce Cream cheese Juice of 1/2 lemon Black pepper
Directions
- Combine the red and green bell pepper, olives, a garlic, onion and oregano in the bowl of a food processor. Pulse on and off till finely chopped (it should look like relish); don't over process.
- Drain in a colander or possibly fine-mesh strainer, pressing with the back of a spoon to remove as much liquid as possible. Place the vegetables in a medium bowl and add in the feta and cream cheese; mix with a fork till smooth, stir in the lemon juice and black pepper. Serve with sliced vegetables, crackers and hearty bread.
- Makes about 2 1/2 c..
- * To pit olives, place them on a cutting board and press firmly with the flat side of a knife or possibly bottom of a glass till flesh cracks and pit is exposed.
- at Oregonian and the FoodDay staff selected this recipe as 5th in top 12 recipes published in FoodDay in 1996 (out of 2500 tested and tasted).
- ** Note: This was also tested using chevre, the soft goat cheese. It was judged great too.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 405g | |
| Calories 695 | |
| Calories from Fat 466 | 67% |
| Total Fat 52.94g | 66% |
| Saturated Fat 34.56g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 2933mg | 122% |
| Potassium 411mg | 12% |
| Total Carbs 22.62g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 13.92g | 9% |
| Protein 34.31g | 55% |
